Season the pork chops with salt and pepper. Combine the flour and garlic powder. Coat the pork chops with the seasoned flour. Heat the oil in a heavy frypan. Add the pork chops; fry for 3 minutes each side. Add the onions, mushrooms and garlic; cook for another 5 minutes, turning the chops once. Pour in the beer and beef broth; cover and simmer for 15 minutes.

Remove the pork chops to a preheated platter. Season the sauce to taste.

Stir the cornstarch slurry into the sauce; return to a boil and simmer until thick and bubbly. Pour over the pork chops. Serve with Brussels sprouts and boiled potatoes.

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